Off Roading with Maialino’s Olive Oil Cake

May  4, 2019
0 Ratings
  • Prep time 10 minutes
  • Cook time 12 minutes
  • Makes 20 mini cake bites
Author Notes

My adaptation of Maialino’s new to me but now my perfect cake! —Sandra Marucci

What You'll Need
  • 80 grams All purpose flour
  • 120 grams Granulated sugar
  • .5 teaspoons Salt
  • scant 1/4 teaspoons Baking powder
  • scant 1/4 teaspoons Baking soda
  • 75 grams California Olive Ranch Everyday olive oil...just a basic grocery brand
  • 80 grams Heavy cream
  • 20 grams Water
  • 1 Egg
  • Zest from one half and orange
  • 40 grams Juice from zest orange
  • Turbinado sugar for sprinkling
  1. Preheat oven to 350 degrees. This recipe works best with a silpat mini muffin tin; if you do not have one, you will need to oil the mini muffin cups individually but dont do this step until you are ready to fill them.
  2. Combine all the dry ingredients in a medium bowl, mix them together and set aside.
  3. In a bowl deep enough to use an immersion blender but large enough to hold all the batter put all wet ingredients. Pulse enough to emulsify but not so much as to aerate.
  4. Add dry to wet ingredients—never the other way around—and whisk to combine and remove lumps.
  5. Ladle batter into muffin cups and bake for 6 minutes.
  6. Remove from oven, quickly sprinkle with turbinado sugar, rotate the pan and reinsert into the oven. Bake for 6 - 7 more minutes, or until the tops are lightly golden and a tester comes out clean.
  7. Although the cakes are divine warm, allow to cool 20 - 30 minutes and then fully on a wire rack

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